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Smoked Turkey
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Land_Surfer
Posted 11/17/2015 23:19 (#4903287 - in reply to #4902905)
Subject: RE: Smoked Turkey


If you don't smoke it right, don't smoke it at all!

In order to smoke a turkey right:

1) the turkey must be soaked in a brine solution for a minimum of 24 hours prior to smoking (we soak ours in a five gallon bucket, completely submerged, with a pound of morton's salt dissolved in apple cider)

2) the turkey must hang in a meat net while smoking (we use apple wood in a 5ft. tall vertical tank smoker, where the meat hangs from the top with embers below. Smoking it in a net allows more even heat and smoke absorbtion, as well as keeps the bird completely intact as it gets tender

3) smoke very low and very slow, about 180 for 24 hours, until the smoke has penetrated completely through the "entire" bird. It will still be tender as long as you allowed it to soak for 24 hours first. If all you do is toss it on a horizontal smoker with a grill style grate for 8-12 hours, you might as well just roast it in the over because you won't have a smoked turkey! 8 - 12 hours will require you to smoke around 210-220 to ensure its done and only get you a smoke layer about 1/2 - 1 inch thick in the outer meat later, which will result in the rest of the meat tasting like you "tried" to smoke it. If smoked right, the entire bird will resemble the color and taste of smoked ham with the texture of turkey.

If you don't want to go to the effort to do it right, go to: www.stegallsmokedturkey.com and let the pros handle it for you.

Edited by Land_Surfer 11/17/2015 23:24
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